This mulled wine recipe achieves a rich, zingy flavour by using real spices and citrus juice. Of course, lots of supermarkets stock pre-mixed mulled wine around this time of year, and you can also buy sachets of mulled wine mix. But we much prefer to make our mulled wine properly, from scratch, using whole spice and the juice of real fruit. It's EASY! And you can't beat this Christmas classic on a cold winter's night.
What's even better about this recipe is that you can mull your wine in a slow cooker or simple pan, depending on your preference. Here are some great deals on slow cookers if you're thinking of adding one to your Christmas/Jan sales list.
For this classic mulled wine recipe, you will need:
- A bottle of inexpensive dry red wine
- Cinnamon, two sticks
- Star anise, two
- Cloves, four
- Caster sugar, 250 grams
- The juice of a clementine or satsuma
- The juice of half an orange
- The rind of the orange and clementine, finely grated
Of course, you can just combine the ingredients together and simmer, but to create the best possible flavour, we recommend the following:
1. Warm a non-stick pan and gently simmer the citrus rind, juice, and sugar, until a citrus caramel forms.
2. Add the wine and the spices and continue simmering, but make sure the wine does not boil.
3. After about 10 minutes, transfer into a slow cooker and simmer on the lowest setting for about an hour. Strain and serve in heat-proof glasses.